East of Suez

  • 1 qt. Hot Tea
  • Lemon slices
  • 2 oz. Lime juice
  • 1 cup sugar
  • ½ pt. Batavia arak
  • ½ pt. curacao
  • 1 pt. Dark Rum
  • 1 pt. Cognac

Place tea, lemons, sugar, and lime juice in a pot on low heat to dissolve sugar. Add everything else except cognac. Warm some of the cognac in a laddle submerged in the punch, then light it on fire and pour it into punch. Add the rest of the cognac. Serves about 20.

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Irish Shillelagh
  • 1 ½ oz Irish Whiskey
  • 1 tbsp Sloe Gin
  • 1 tbsp Light Rum
  • Juice of ½ Lemon
  • 1 tsp Powdered Sugar
  • Ice

Shake with ice and strain into a glass. Top with fresh raspberries, strawberries, a cherry, and peach slices.

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